What makes our Boilies so special?
Unique high doses ...
We work with high doses, not a little bit of everything, but as much as possible. For example, there is more than 30% krill and shrimp in our krill boilie. You also only get to the high protein percentages in a good way.
Steamed for higher quality?
Yes, by cooking boilies, you immerse them completely in the hot water. All your water-soluble products and liquids can also end up in that cooking water and that is a waste. By steaming there is virtually no contact with (waste) water and all the cautious substances where they belong remain in the boilies.
Dried extra long?
We also dry our boilies extra long, ie 5 to 7 days. This leaves very little moisture in the boilie and we do not have to use that much preservation. You also get more value for money, because...
Trouble finding the right boilie for you? Here is our Boilie Choice Help ...
You want to go fishing but you do not even know it anymore. There is so much choice in bait and suppliers. You go googling but that does not really help you either. You have some boilies from last season but they were a bit disappointing. This season must be different, you want to catch your target! And then you have to make good choices. Every month of boilie exchange does not help you ...
The most important questions you have to ask yourself are:
Where are you going to fish?
Is there a lot of fishing?
Are you going to feed or fish instant?
Which season is it?
What bait do you prefere?
With open water (running) water, the amount of feed is often more important than the species. With a closed puddle, the composition is...
The nutritional value of a Boilie ...
This article is the second part of "What's in your Boilies"
Proteins are available in different types. To make it not too difficult, we are going to talk about animal and vegetable proteins and amino acids.
All proteins consist of amino acids (the building blocks of life). For each protein source it differs again which amino acids are in it and how many of them are in it.
There are 2 types of amino acids, essential and non-essential amino acids.
The carp itself makes amino acids, we do not call them essential amino acids. The essential amino acids have to be taken out of food because they do not make them themselves. Here, the digestion process has to make the body's own protein again. The structure of the protein of a carp is called body protein.
Enzyme Treatment - Treatment of Boilies with Enzymes (BIO Activated)
Maybe you have heard about it or have you already used it, Enzymes. With our Sub Zer0 Winter Boilie there is a standard set of enzymes. These enzymes make your bait many times more attractive than it is forverted. For example, this process converts carbohydrates into sugars and starches and proteins into amino acids and peptides that the carp can detect (taste). Pre-digested fish meal is probably the best-known example of this.
The enzymes start working after they are applied, with a little bit of moisture they still work optimally at room temperature. The colder it is the slower they work. We also store them in the freeze because then the operation is stopped.
Carp can be completely wid!
The best attraction is obtained by letting them do their work for 2 to...